Keto Crispy Duck Salad with Orange Vinaigrette

Elevate your low-carb dining with this exquisite Keto Crispy Duck Salad with Orange Vinaigrette! Featuring tender, perfectly seared duck breast with irresistibly golden, crispy skin, this salad is a showstopper packed with protein and healthy fats. Complemented by fresh, vibrant mixed greens, creamy avocado, crunchy walnuts, and crisp cucumber and red bell pepper, every bite is a symphony of textures and flavors. The real star, however, is the zesty orange vinaigrette—a keto-friendly blend of citrus juices, Dijon mustard, and a touch of erythritol for balanced sweetness. This quick and elegant dish, ready in just 40 minutes, is perfect for impressing guests or indulging in a luxurious, guilt-free meal. Serve it fresh for a restaurant-quality keto salad experience right at home!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 whole Duck breast
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 cups Mixed salad greens
• 1 medium Cucumber, sliced
• 1 medium Red bell pepper, thinly sliced
• 1 large Avocado, sliced
• 0.5 cup Walnuts, chopped
• 3 tablespoons Olive oil
• 2 tablespoons White wine vinegar
• 1 teaspoon Orange zest
• 2 tablespoons Orange juice, freshly squeezed
• 1 tablespoon Lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 teaspoon Erythritol
• 1 teaspoon Fresh thyme, chopped

Directions

Step 1

Start by patting the duck breasts dry with paper towels. Score the skin in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Step 2

Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium-high and cook for 6-8 minutes, allowing the fat to render out and the skin to become crispy and golden brown.

Step 3

Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer for more well-done.

Step 4

Once cooked to your liking, remove the duck breasts from the pan and let them rest for at least 5 minutes before slicing them thinly.

Step 5

In a large bowl, combine the mixed salad greens, sliced cucumber, red bell pepper, avocado, and walnuts. Set aside.

Step 6

For the vinaigrette, whisk together olive oil, white wine vinegar, orange zest, orange juice, lemon juice, Dijon mustard, erythritol, and fresh thyme until well combined.

Step 7

Season the vinaigrette with salt and pepper to taste.

Step 8

Drizzle the orange vinaigrette over the salad, tossing gently to coat the greens and vegetables evenly.

Step 9

Top the salad with sliced duck breast and serve immediately.

Nutrition Facts

Serving size	(1387.0g)

Amount per serving	% Daily Value*
Calories	2602.7

Total Fat 227.1g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 336mg	0%
Sodium 2801.6mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 24.7g	0%
Total Sugars 17.2g
Protein 99.6g	0%

Vitamin D 0IU	0%
Calcium 236.5mg	0%
Iron 29.8mg	0%
Potassium 3338.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 14.9%

Carbs: 8.7%